Mini Pumpkin Pie Bites

Mini Pumpkin Pie Bites

One giant pumpkin pie, made into mini bite-sized pieces of ravioli-sized dessert for easy eating.

Ingredients

2

boxes Pillsbury™ Refrigerated Pie Crust

1

cup canned pumpkin puree (NOT pumpkin pie filling)

2

eggs, divided

2/3

cup brown sugar

2

teaspoons pumpkin pie spice

1

tablespoon sugar

1/2

teaspoon cinnamon

1/2

cup butterscotch chips (optional)

1/2

teaspoon sea salt flakes (optional)

Directions

1Heat oven to 400°F. Line workspace with a large piece of parchment. Open first box of pie crust and unroll both crusts. Slice each in half, then arrange the halves, rounded edges facing in toward the center, to create a large square (crusts may overlap a bit). With a rolling pin, roll the square into a rectangle.

2Use a knife to lightly score 2 x 2-inch squares on the dough. Brush surface of dough with 1 beaten egg (save remaining beaten egg for the top crust).

3In a large bowl, stir together pumpkin puree, 1 egg, brown sugar and pumpkin pie spice. Spoon filling into the center of each scored square.

4Roll second box of pie crusts into a large rectangle on another piece of parchment. Gently lay this crust on top of the pumpkin puree layer.

5With a pastry cutter, cut into individual 2 x 2-inch squares. Brush top crusts with remaining beaten egg and sprinkle with sugar and cinnamon. Bake for 18-22 minutes, or until pie squares turn light golden around the edges.

6Optional: Allow to cool to room temperature. Melt butterscotch chips in the microwave, transfer to a plastic bag, snip a small corner from the bag and drizzle atop pumpkin squares. Sprinkle with sea salt. Allow butterscotch topping to harden before serving. To serve, gently pull pie bites apart and enjoy!

Step By Step

Mini Pumpkin Pie Bites

Oh, pumpkin spice season. We truly can not get enough of you.

Looking for yet another way to get your pumpkin fix? Forget the lattes. Tuck away the pie. These pretty little bites are made for a party. So easy to whip up and even easier to share. Like two-bite dessert ravioli, these insanely irresistible littles are the perfect size for nibbling, noshing and sneaking into your midnight. Or morning. Or whenever the moment is that dessert cravings call.

On a piece of parchment paper, slice two Pillsbury pie rounds in half, then flipping the rounded halfs together to create a square, like so. I prefer doing this all on a large baking sheet, so the final product is ready to be baked as soon as it’s all assembled.

Gently score 2x2-inch squares with a knife, then coat the pie crust with beaten egg.

Add little scoops of pumpkin pie filling…

Until each the center of each square has been filled…

Then roll together two more pie crusts, creating a second large rectable, and gently place it atop the pumpkin filling.

Now you’ll need a pastry cutter. A knife here can work, but you’ll have to individually close off the edges of each pie piece. So, I highly recommend using an actual pastry cutter, which seals as it cuts. Slice down the lines of each “ravioli”, creating lots of little pie bites.

Now brush the tops of each piece with a little more egg and cinnamon sugar…

…and bake until barely golden and totally gorgeous. Allow to cool to room temperature as you tidy your kitchen space, run a load or four of laundry, and attempt to resist putting pie bites into your face.

Drizzle with melted butterscotch chips. Sprinkle with salt flakes. Kosher salt or coarse sea salt can work here, as well, but salt flakes are so pretty and crunch so nicely with each bite.

Serve and share and enjoy!

These lovely little bites are the perfect way to pumpkin spice.

Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!